Cooking in the winter can be exciting. Think of warm soups, stews and hot dishes that will melt away the cold winter. Better yet, think about enjoying these delicious foods at a cottage. I can see it now - a snow covered lake, the smell of dinner as I set the table, reading a great book, playing board games and watching a classic movie in front of a fire.
A classic dinner to take to the cottage can be prepared ahead of time allowing more leisure time when you get there. This week's classic meal is taken from the Mastering the Art of French Cooking - Beouf Bourguignon. Using a combination of celery, carrots, onions and shallots keeps this dish simple but absolutely delicious - the beef will melt in your mouth. As Julia recommends, "the better the meat, the better the stew". Rump Pot Roast is our first choice, so it's time to visit your favourite butcher and get started!
On our last visit to a cottage, we made this recipe ahead of time. We had a great time, a great meal and our guests were Kern's brother, Norm and his wife Janey from North Bay. Norm is a great cook also, so sharing this meal with them was fun and memorable as our get togethers always are.......
No comments:
Post a Comment
Gloria Pageau enjoyes sharing recipes and her stories, especially about becoming a grandma!